"In the aging process the bright primary fruit scents and flavors begin to morph into the secondary nuances of leather, exotic nuts and spice, cigar box, truffle, honey and a multitude of others. Tannins begin to soften and acidity fully integrates into the flavor profile. Layers of flavor begin to emerge and a seamless texture develops along with a long and complex finish.
To keep all this in prospective, it is estimated that 90 percent of all wine purchased is consumed within 24 hours and the vast majority of the remainder within the year. It’s very realistic to assume that only a minute amount of wine (perhaps 1 percent or 2 percent) is aged at all and even less is aged properly. "
This is a tough one considering you would really need to know what you're doing to appreciate aged wine. Lets get the major mistakes out of the way: (1) don't store your wine in direct light (2) avoid vibrations or any type of movement (3) don't "shock" the wine by changing its temperature, wine should be stored at an average of 57 degrees
Aged wine is an acquired taste and worth the training on your palette. Foods paired correctly with aged wines can turn the dining experience into an extraordinary one. This is definitely an eye-opening experiment.
Aged wines can have layers that come out with every sip from the glass...never one the same. Think outside the box...bottle...glass....whatever. (Napa Valley Register)
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